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SALAD:Fiesta Chopped Salad

Source of Recipe

gilly at rc


List of Ingredients

1/2 cup corn kernels, fresh or frozen (thawed)
1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch dice
1 ripe avocado, preferably Hass, halved, pitted, peeled, and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
8 cups chopped inner leaves of romaine lettuce
1 small firm cucumber, cut into 1/2-inch dice
1 large or 2 medium-size ripe tomatoes, cut into 1/2-inch pieces
1/2 cup canned dark red kidney beans, rinsed and drained
1/2 cup pitted manzanilla green olives, coarsely chopped
1/4 cup diced red onion (1/4-inch dice)
1/4 cup coarsely chopped fresh cilantro
Salt and freshly ground black pepper, to taste
3 to 4 tablespoons Cumin-Honey Vinaigrette (recipe follows)


CUMIN-HONEY VINAIGRETTE:
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil



Recipe

1. If you are using fresh corn, bring a saucepan of water to a boil over high heat, add the corn, and cook until tender, 1 minute. Drain into a colander, rinse under cold water to stop the cooking, and set the colander aside to drain.

2. Toss the apple and avocado with the lemon juice in a bowl to prevent discoloration. Set it aside.

3. Place the romaine in a large bowl and add the cucumber, tomatoes, kidney beans, corn, olives, onion, and cilantro.

4. Just before serving, add the diced apple and avocado and season with salt and pepper. Toss all the ingredients together, then gently toss with the dressing. Place in a salad bowl and serve immediately.

CUMIN-HONEY VINAIGRETTE:
Whisk the vinegar, cumin, mustard, honey, and salt and pepper together in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened. Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.

Makes 1-2 cups.